I have three words for you: Tupelo Honey Cafe. I bought their cookbook, glanced over it and it is rocking my world. The book is filled to the brim with tasty, unique and easy recipes and then some, all wrapped up in a playful and colourful cookbook. I couldn’t stop bookmarking as I was flipping through the pages on my iPad.

Planning on doing one more from the book later this week, so hold on to your horses. But let me start with this one to give you a taste of what’s in there; a super easy, fresh and lightly sweet apple salsa bound to liven up your pork chops or grilled chicken breasts like no one’s business. I only tweaked it a little, that should say enough!

Flavours are almost delicate, so I think you’d have no problems pairing this with a juicy grilled piece of white fish or halloumi. You’ll want to make this, trust me.

The original recipe called for a poblano. I didn’t have that. What I did have was tons of fresh, ripe jalapeños growing on numerous plants in my very own back yard. I used one of those, freshly picked.

Deseed and dice the jalapeño. Mix it with the honey, lime juice, salt and pepper and stir well. Next time I might even add some ginger.

I used a little more honey ( I also didn’t have tupelo honey) and added some lime juice. I just need lime juice in my salsa.

Wash your bell pepper , deseed and dice it along with the sweet onion.

Granny Smith apples were perfect for this. I left the skin on. Wash it well.

Dice the apples. Keep everything the same size, okay? It’s a heck of a lot easier to eat that way.

Mix all your ingredients in a big bowl.

Pour the honey concoction in there and stir.

Mince the parsley and stir it in. If you want to spoil a perfectly good dish, go right ahead and add cilantro. But don’t say I didn’t warn you.

You see, cilantro is from the devil. And I know I’ve said that about a gazillion times but, c’mon, someone has to say it!

Wash the apples, jalapeño and bell pepper well. Dice the bell pepper and sweet onion. Deseed and finely chop the jalapeño. Dice the apples as well and make sure everything is roughly the same size. Mince the parsley.

Mix the jalapeño with the honey, lime juice, salt and pepper. Combine all your chopped ingredients and stir in the honey mix. Finish with the minced parsley. The salsa can be stored up to 2 days in your fridge in an air-tight container.